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Source

jamieoliver.com

Servings/Yield

--

Rating

Ingredients

• 8 chicken legs
• 3 sprigs fresh rosemary
• 3 tablespoons olive oil
• 10 slices pancetta
• 1 loaf uncut bread ripped into chunks
• 1 head boston lettuce
• Caesar Dressing
• 3 anchovies
• ½ clove garlic
• 1 tablespoon creme fraiche
• ⅓ cup lemon juice
• ½ cup EVVO
• 1 cup fresh parmesan

Method

Chicken
Peel off the leaves from the rosemary stalk and bash together with the oil, salt & pepper in a mortar & pestle.
Rub all over the chicken.
Place some extra sprigs of rosemary and the bread on the bottom of a cast iron pan (or a heavy based roasting dish), place the chicken over & bake until cooked and crispy. (The bread will soak up all the chicken juices & oils and these will be used as the croutons in the salad)
Remove from oven, lay over the pancetta/bacon, return to oven & cook until pancetta/bacon is crispy.

Caesar Dressing

Place the anchovies, a little of the anchovy oil & the garlic in a mortar and pestle and smash together well.
Add creme fraiche, lemon juice & parmesan cheese. Mix well then add the oil and mix until combined & smooth.

Salad
Place the Cos lettuce leaves into a bowl.
Take the chicken from the oven and tear off the meat then rustically chop up with the pancetta/bacon & bread (reserving some bread & pancetta/bacon for topping).
Mix the chicken, pancetta/bacon and bread in with the Cos leaves and drizzle over the dressing,
Sprinkle over the reserved bread & pancetta/bacon & shave over some fresh parmesan.

Notes

This was amazing. We used chicken breasts and it came out so moist and succulent.